Between Christmas , my birthday and Jim’s impending birthday, I’ve had ZERO time to get creative and brainstorm new recipes on my own. So when I recently stumbled upon the GORGEOUS website of Veggie Num Num, I was relieved to find lots of awesome (and fairly easy) vegetarian/vegan meals. This is a close adaptation of one recipe that’s featured on the site-enjoy and check out their site too!
2 medium zucchini, chopped ( about 4 cups)
2 1/4 cup broccoli florets
2 cups shredded carrots
1 leek, sliced (about 1 1/4 cup)
2 3/4 cups vegetable broth
3/4 cup whole wheat breadcrumbs
1/2 cup dry white wine
1/2 cup coconut milk
1/4 cup chopped fresh parsley
1/4 cup Monterey Jack cheese, shredded (optional)
1/4 cup whole wheat flour
2 tbsp olive oil
1/2 tsp dried basil
1/4 tsp sea salt
1/4 tsp black pepper
- Preheat oven to 350 degrees
- To make the carrot topping, mix together carrots, breadcrumbs, parsley and cheese if using
- Then place leeks, broccoli and zucchini in a large pot, and pour in vegetable broth, white wine, basil, salt and pepper
- Bring to a boil, then simmer for 3 minutes
- Strain or scoop out vegetables, reseving the liquid, and place veggies on a 13 X 9 casserole dish
- In a frying pan over mediumj heat, cook oil for 1 minute, then add the flour and cook 3 more minutes, stirring frequently to make a thick paste
- Add in coconut milk and resderve vegetable liquid and whisk for 5 more minutes to make a creamy sauce
- Pour sauce over vegetables evenly, then top with carrot mixture
- Bake at 350 degrees for 25 minutes
- Place under broiler for a few minutes after it’s cooked if you want the top extra crunchy!
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